Bioavailability of dietary phenolic compounds: Review

Authors

  • Erick Gutiérrez-Grijalva Paul Gutiérrez-Grijalva Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán
  • Dulce Libna Ambriz-Pérez Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán
  • Nayely Leyva-López Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán
  • Ramón Ignacio Castillo-López Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán
  • José Basilio Heredia Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán

DOI:

https://doi.org/10.14306/renhyd.20.2.184

Keywords:

Phenols, Biotransformation, Metabolism

Abstract

Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals is related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. Nonetheless, phenolic compounds bioaccessibility and biotransformation is often not considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review we aim to present a comprehensive knowledge of the metabolic processes through which phenolic compounds go after intake.

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Published

2015-12-15

How to Cite

Gutiérrez-Grijalva, E. G.-G. P., Ambriz-Pérez, D. L., Leyva-López, N., Castillo-López, R. I., & Heredia, J. B. (2015). Bioavailability of dietary phenolic compounds: Review. Spanish Journal of Human Nutrition and Dietetics, 20(2), 140–147. https://doi.org/10.14306/renhyd.20.2.184